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2024/25 Undergraduate Programme Catalogue

MSci, BSc Food Science

Programme code:MSBS-FOODUCAS code:D611
Duration:4 Years Method of Attendance: Full Time
Programme manager:Darren Greetham Contact

Total credits: 480

Entry requirements:

Entry Requirements are available on the Course Search entry

School/Unit responsible for the parenting of students and programme:

School of Food Science and Nutrition

Examination board through which the programme will be considered:

Relevant QAA Subject Benchmark Groups:

Agriculture, Horticulture, Forestry, Food, Nutrition and Consumer Sciences.

Professional Body Offering Accreditation:

IFST (Institute of Food Science and Technology)

Programme specification:

The information on this page is accurate for students entering the programme in 2023/2024 or before. For students entering the programme from September 2024 or after, you can find the details of your programme:

MSci, BSc Food Science(For students entering from September 2024 onwards)

Food science is a multidisciplinary subject that brings together the pure science subjects of chemistry, biology, physics and nutrition to the study of nature, sustainability, properties and composition of foods and the changes they undergo during storage and processing. Food scientists play an important role in how raw materials are transformed into finished food products ensuring that the food we eat is safe, good quality and meets our nutritional and dietary needs. Our food science degree will give you a solid understanding of the importance of food in human society – from challenging current issues in food production to applying scientific concepts to grasp the complex characteristics of food.

Throughout the course, you’ll learn a combination of core food science topics, alongside a range of optional and skills development modules to give you the technical skills, specialist knowledge and professional experience you’ll need for your future career. Your studies will be guided by our internationally recognised cutting-edge research and innovation in food science. You will benefit from our strong collaborations and partnerships with industry, the commercial sector and professional body (IFST) enabling you to develop the required literacies, skills, competencies that are relevant to your needs and ambitions as a food scientist

At the start of the course, you’ll gain solid foundations in food and nutrition, exploring their relationship to health, including where food is sourced from and how that fits within a ‘sustainable’ global food system framework. You’ll also cover aspects key to providing a safe and healthy diet, including food preservation and sensory evaluation. Throughout the course, you will build on these foundations, and you will develop your knowledge of the science underpinning the relationships between food processing, nutritional analysis, food formation and quality and safety, investigating the operations used to preserve foods and the procedures used to produce everyday commodities. In addition to considering the issues surrounding the sustainability of ingredients and manufactured products, you'll also study the effects that food has on our health and wellbeing.

As you move through your programme, you will explore more specific and specialised areas of current thinking in food science and reflect on how these can be applied to solve real-world local and global food challenges. We’ll also encourage you to think creatively as a food scientist, designing your own food as part of an interdisciplinary team-based product development project and explore creative and innovative ways of designing food using specialist software.

Year1 - View timetable

[Learning Outcomes, Transferable (Key) Skills, Assessment]

Compulsory modules:

Candidates will be required to study the following compulsory modules

FOOD1011Food: Past, Present and Future20 creditsSemester 1 (Sep to Jan)
FOOD1028Biochemistry of Food and Nutrients20 creditsSemester 2 (Jan to Jun)
FOOD1041Food Safety and Preservation20 creditsSemester 2 (Jan to Jun)
FOOD1061Understanding Data10 creditsSemester 2 (Jan to Jun)
FOOD1146Academic and Professional Skills20 creditsSemester 1 (Sep to Jan)
FOOD1151 Introduction to Human Nutrition20 creditsSemester 1 (Sep to Jan)

Discovery modules:

Candidates will be required to study 10 credits of discovery modules

Year2 - View timetable

[Learning Outcomes, Transferable (Key) Skills, Assessment]

Compulsory modules:

Candidates will be required to study the following compulsory modules:

FOOD2032Biochemistry Controlling Nutrients and Sensory Properties20 creditsSemester 2 (Jan to Jun)
FOOD2046Food Processing: From Farm to Shop10 creditsSemester 1 (Sep to Jan)
FOOD2100Food Colloids: Formulation of Creamy, Fatty and Bubbly Foods20 creditsSemester 1 (Sep to Jan)
FOOD2135Microbiological and Chemical Food Safety20 creditsSemesters 1 & 2 (Sep to Jun)
FOOD2140Food Analysis10 creditsSemester 1 (Sep to Jan)
FOOD2175Literature Review in Food Science and Nutrition10 creditsSemesters 1 & 2 (Sep to Jun)
FOOD2192Introduction to Food Product Development10 creditsSemester 1 (Sep to Jan)
FOOD2196Food Quality Assurance10 creditsSemester 2 (Jan to Jun)

Discovery modules:

Candidates will be required to study 10 credits of discovery modules.

Year3 - View timetable

[Learning Outcomes, Transferable (Key) Skills, Assessment]

Compulsory modules:

FOOD3011Innovation and Design Principles for Foods10 creditsSemester 1 (Sep to Jan)
FOOD3031Functionality and Interactions of Components in Food Products10 creditsSemester 2 (Jan to Jun)
FOOD3100Biotechnology: Traditional and Leading Edge10 creditsSemester 1 (Sep to Jan)
FOOD3132Food Science and Nutrition Research: Recent Revelations and Disputes10 creditsSemesters 1 & 2 (Sep to Jun)
FOOD3140Critical Appraisal of Scientific Literature20 creditsSemesters 1 & 2 (Sep to Jun)
FOOD3330Functional Foods10 creditsSemester 2 (Jan to Jun)
FOOD3371Food Product Development - Team Project30 creditsSemesters 1 & 2 (Sep to Jun)

Discovery modules:

students must study 20 credits of discovery modules

Year4 - View timetable

[Learning Outcomes, Transferable (Key) Skills, Assessment]

Compulsory modules:

FOOD5071MResearch Project60 creditsSemesters 1 & 2 (Sep to Jun)
FOOD5530MProblem Solving: Functionality of Ingredients in Food Design30 creditsSemesters 1 & 2 (Sep to Jun)

Optional modules:

students must study 30 credits of optional modules

FOOD5072MFood Systems and Sustainability15 creditsSemester 2 (Jan to Jun)
FOOD5148MHealth Promotion:Applications of Theory and Practice15 creditsSemester 2 (Jan to Jun)
FOOD5226MAdvanced Food Biotechnology15 creditsSemester 2 (Jan to Jun)
FOOD5236MFood Allergy and Food Intolerance10 creditsSemester 1 (Sep to Jan)
FOOD5411MNutrition Policy15 creditsSemester 1 (Sep to Jan)
FOOD5473MSensory Science15 creditsSemester 1 (Sep to Jan)

Last updated: 10/05/2024 09:58:19


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